keto crackers
keto crackers

Looking for keto crackers ??

Watch the full video review from the proof user who explains in detail below.

This is a remake from the seeded crackers posted during the initial stage when I started this youtube channel. Basically, it is the same recipe but this video is much clearer and I will be showing you 5 ways of how you can savor these crackers. Besides these ways, you can also enjoy these crackers as dips with hummus, salsa, guacamole or any of your favorite dip. Or simply nibble on them as a tasty snack. You can also add some chili flakes or dried herbs for some extra flavors.

These seeded crackers are so healthy and they’re grain free, wheat free and gluten free. They can be easily made in 10 minutes and baking time is around 50 to 60 mins. You can choose to score lines to make them into squares or rectangular shapes or you simply just bake until cooked then break them into rustic pieces. It’s important to ensure that the crackers are not too thin as they will be too fragile and not too thick until they become more like cookies. So around 3 to 4mm is the best thickness. These crackers can be stored in jars for up to 2 weeks. You can also refrigerate them for longer storage and revive them in the oven just to dry and crisp them up again. I have not tried freezing them but I think it’s doable.

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Total servings = 25
Per serving;
Total Fat = 14.8 gm
Calories = 162
Net Carb = 1.4 gm
Protein = 4 gm

2/3 cup flaxseed meal
2 tbsp psyllium husk powder
2 tsp salt
2/3 cup pumpkin seeds
2/3 cup sunflower seeds
1/3 cup black sesame seeds
1/3 cup white sesame seeds
2/3 cup chia seeds
1 cup chopped pecans (optional or any other nuts)
8 tbsp olive oil (or coconut oil)
2 cups boiling water

1. In a bowl, add all ingredients (except boiling water) together. Stir to mix well.
2. Add boiling water one cup at a time and stir to mix well. Let it rest for about 5 to 10 mins until it becomes thick like a dough.
3. Line two baking trays with parchment paper and spread the dough evenly. The ideal thickness should be around 3 to 4mm.
4. Bake at 340F or 170C for about 1 hour, switching the trays around halfway through.
5. If you choose to score lines to form squares or rectangles, then remove the trays after about 15 to 20 mins when they’re still soft enough to do so. Then continue baking until golden brown and crisp.
6. If the crackers are not crispy enough, just return to oven for another few minutes.
7. Remove and separate the crackers. If you did not score lines, then let them cool first before breaking into irregular pieces or shards.
8. Let the crackers cool down first before storing in containers.


Inform a friends interested in keto crackers and make it best freinds thank you again.

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  1. This was an excellent video! Thank you for the easy to follow recipe tutorial and showing the different ways to eat the seed crackers 👌 🌾

  2. I made them yesterday and had them for breakfast this morning with garlic&herbs spreadable cheese, Manchego cheese and green grapes and it tasted amazing! I enjoyed it very much! Thanks for this great recipe👍❤ I'll try them with smoked salmon and greek yogurt next time. Can't wait😋

  3. Ya las semillas tienen suficiente aceite. No creo que necesite aceite de oliva. Al llevar este al horno se calienta y se oxida. Ojo con esto

  4. I made this today and I forgot oil…….now my crackers are lying in the oven to get crispy…:)))

  5. no fuzz and so delicious! Thanks a lot, I don't have to try any other recipe for crackers!!!
    Have you ever tried to make a dense keto sourdough bread? I am German and don't like fluffy bread…, new at keto and very happy to have found you here

  6. I made your seeded crackers today, and they're perfect. I used golden and brown flax seed but didn't realise I was supposed to grind it. I also didn't have any chia so made up the difference using the other seeds. Amazing. If I was to make Florentines, how much sweetener should I use? Thanks again 🙏

  7. 1 more question, may we add any sweetener to make this biscuit a bit sweet taste? Like Florentino biscuits.. Tqsm for your feedback❤️❤️love your channel so much😍

  8. Hi, may i know did u grinded the chia seed? I noticed the flaxseed is grinded, am i right?

  9. I tried this, the first time was too soft and watery as I didn't follow the recipe exactly, I found that you have to use that amount of chia seed in order to hold the dough together with 2 cups water which the recipe asked for. And my second try was a success. I also add a bunch of Italian herbs in it, made it very Italian flavored, so good, I can't even stay away from them. Thanks, Elsie!

  10. These with hummus – the best in the world. Thank you – I have repeated this recipe many times over! Always good!

  11. I just found this channel…awesome! thank you! 👍
    Just what I was looking for.

  12. I just came across your channel. I have made the crackers it came out very good the oven temperature information in the description box and the video is slightly different if you would like to correct it. Thanks for all your efforts.

  13. Is there a way to make the crackers sweet? I mean adding something like erythritol 🤔🤔

  14. Just made them. Best crackers ever. Very quick and easy recipe. Had them with garlic and herbs soft cheese, cucumber and smoked salmon. Thank you 😊😋

  15. Gonna make theses this weekend but top with melted Brie and black keto sauce!!! Yummmmmm 😊 haha haha..meant to say “blackberries!!!

  16. A comment was made by one of your followers regarding freezing. They freeze just perfectly in a lock sealed bag, take out what you need, but don't drop the BAG!!!!

  17. Just made the crackers!!they are the BOMB!! Fantastic.. best keto recipe thus far with zero failure..greetings from Australia.😉..

  18. I'm gonna try this. But I have some questions first, for the directions for the baking tray part, why do you need to use two baking trays and switch them halfway through ? Is it really necessary ? I seem like don't really understand the instructions for this part too…

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